Wattle Hill Olives naturally ferment their Tasmanian table olives in brine, rock salt, water and their own extra virgin olive oil to produce a treat that is great as is, or serve it with cheese, sundried tomatoes, etc. Wattle Hill Olives produces a table olive just in brine as well as one flavoured with lemon and bay. Others are available at times, depending on Veronica’s mood when she is preparing them!
Wattle Hill Olives are justifiably proud of the extra virgin olive oil they have produced. Awards include 2013 National Extra Virgin Olive Oil Competition Gold and 2014 AOA National EVOO Show Silver for their Boutillan.
Available in 375g amounts in glass jars.
Ingredients: olives, rock salt, water, extra virgin olive oil
Wattle Hill Olives is the result of George and Veronica Tahu’s hard work. Their twenty acre grove overlooks the Bass Highway at Latrobe in Tasmania’s North West. They have approximately 2100 olive trees that were planted 2000-2007. Being relatively young, the trees are still increasing in production each year, with there being three oil varieties and five table varieties. In 2014, the yield was approximately 10 tonnes, with 900kg being processed for table olives.
George and Veronica look forward to working their olive grove full time in retirement. Currently, they both juggle jobs, the olive grove and selling their products at markets.
Wattle Hill Olives has a quality assurance program in place.